Flax and Garlic Crackers

Fuzz and I aren’t dieting, but she loves savory snacks and wanted to try this flax and garlic cracker recipe from a low carb page on About.com. With 37 reviews and a bunch of stars, I figured we couldn’t go wrong. And I guess we didn’t. The crackers were okay — not great by our standards due to a slight sharpness in flavor, but they’re not bad. Plus, we were eating these alongside some Cheez-Its so they had some competition in the flavor department. If you try these, let me know what you think. I modified the recipe a bit and only made half the recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.

Mix the ingredients together in a bowl. With dampened fingers, press into a rectangle of about 6 by 8 or 1/8 inch thick. Do this directly on the pan. Push the crumbly mixture inward around the edges to smooth them the best you can. Sprinkle poppy seeds, sesame seeds, whole flax seeds or NOTHING over the top. With a pizza cutter, score into 2 inch pieces. Do not separate.

Bake on center rack for about 15 minutes, but keep an eye on them. At 15 minutes, we started to smell burning, but it was just near the edges and the rest of the crackers were fine. Transfer to a wire rack and let cool, then break into rectangles using the area you scored as a guide.

If any of you try these, please let me know what you think. I’m really curious to know if the slightly bitter edge was something having to do with our flax (golden, from a bin) or if it’s just the way the crackers are supposed to be.

I’m wondering if the garlic powder gave it the bite, plus parmesan has its own bite. 3/4 of a t of garlic could be a lot, especially for a 6″ x 8″ cracker. I use 1 teaspoon of it for a whole giant bowl of cereal snacks and it is strong, but not too strong plus it is mixed with other seasonings. I’ll let you know if I try it.

I left two comments and they didn’t show up. Anyway, I just took the crackers out of the oven. Pretty much followed your recipe, but I spread them to about 8 1/2 x 8 1/2 inches. Haven’t tasted them yet. They smell good. I added a little dried oregano and basil to the mix and put a little fresh ground pepper on the tops. I used Wild Roots brand golden flax seed. I actually just tasted a warm one and think they are really good and they don’t taste bitter to me. I think the garlic might be a little strong. I’d rather taste more parmesan. Since mine were thinner, I like the light crispiness of them though.

Hi Katrina,
Wow, thanks so much for making them!!! And I’m sorry your comments got eaten up by the computer. I checked the Spam filter and they didn’t go there, so I’m not sure what happened. Maybe they’ll show up tomorrow ;).

It’s good to know yours weren’t bitter because other than slight bitter/sharpness, they were really good and had a crispy texture. Maybe Gloria is right and it was the garlic powder. Could it have been the flax itself? I used freshly ground seeds, but the seeds have been in my pantry for at least a month.